Flaky Pie Dough

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Recipe by Kim Laidlaw

Yield: two 10-inch pie crusts

Course:

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 12 tablespoons very cold unsalted butter cut into cubes
  • 1/3 cup ice water + 1 tablespoon

Directions

  1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.
  2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.
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